CN107319049A - A kind of red heart dragon fruit carbonic acid konjak milk tea and preparation method thereof - Google Patents
A kind of red heart dragon fruit carbonic acid konjak milk tea and preparation method thereof Download PDFInfo
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- CN107319049A CN107319049A CN201710497730.0A CN201710497730A CN107319049A CN 107319049 A CN107319049 A CN 107319049A CN 201710497730 A CN201710497730 A CN 201710497730A CN 107319049 A CN107319049 A CN 107319049A
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- dragon fruit
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- 235000013336 milk Nutrition 0.000 title claims abstract description 91
- 239000008267 milk Substances 0.000 title claims abstract description 91
- 210000004080 milk Anatomy 0.000 title claims abstract description 91
- 229920002752 Konjac Polymers 0.000 title claims abstract description 88
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 83
- 244000157072 Hylocereus undatus Species 0.000 title claims abstract description 73
- 235000018481 Hylocereus undatus Nutrition 0.000 title claims abstract description 73
- 235000010485 konjac Nutrition 0.000 title claims abstract description 54
- 235000001808 Ceanothus spinosus Nutrition 0.000 title claims abstract description 47
- 241001264786 Ceanothus spinosus Species 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 title claims abstract 10
- 235000013616 tea Nutrition 0.000 claims abstract description 72
- 239000000843 powder Substances 0.000 claims abstract description 61
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 46
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 45
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 28
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 28
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 21
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 21
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 21
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 21
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 21
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- 244000131316 Panax pseudoginseng Species 0.000 claims abstract description 21
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims abstract description 21
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- 239000002131 composite material Substances 0.000 claims abstract description 21
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- 235000020279 black tea Nutrition 0.000 claims abstract description 17
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 17
- 235000013351 cheese Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 86
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 41
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 claims description 29
- 239000000292 calcium oxide Substances 0.000 claims description 29
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
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- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical class OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 claims description 2
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 229930014669 anthocyanidin Natural products 0.000 description 3
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- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 2
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
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- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical group [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
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- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 208000005374 Poisoning Diseases 0.000 description 1
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
- A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to milk tea beverage processing technique field, specifically related to a kind of red heart dragon fruit carbonic acid konjak milk tea and preparation method thereof, it is main by 20 30 parts of milk powder, 50 60 parts of condensed milk, 20 25 parts of konjaku powder, aoxidize Ca45 part, 80 100 parts of red heart dragon fruit, 50 60 parts of water chestnut, 60 70 parts of lemon, 60 70 parts of orange, 80 100 parts of passion fruit, 56 parts of pseudo-ginseng, 23 parts of peppermint, 8 12 parts of honeysuckle, 8 12 parts of chrysanthemum, 9 10 parts of black tea, the raw material such as 12 parts of 20 25 parts of cheese's powder and composite color fixative is through Feedstock treating, color protection, the step such as allotment and sterilizing is made.The milk tea mouthfeel is aromatic, there is chewy texture, and sour-sweet moderate, fruit flavor and milk fragrance are strong, nutritious, with it is clearing heat and detoxicating, promote the production of body fluid to quench thirst, beautifying face and moistering lotion, it is aid digestion, improve the healthcare function such as human immunity, preparation method is simple and easy to do.
Description
Technical field
The present invention relates to milk tea beverage processing technique field, and in particular to a kind of red heart dragon fruit carbonic acid konjak milk tea and its
Preparation method.
Background technology
Konjaku is that a kind of main component of dry in herbaceos perennial, stem tuber is konjaku glucomannan, additionally
Contain proteins,vitamins,and minerals etc..Konjaku glucomannan is a kind of excellent dietary fiber, is a kind of preferable low-heat
Low fat material.Milk tea beverage in the market adds the less of konjak gel particle.
It is tasty that dragon fruit is fresh and sweet, and rich in mineral matters such as calcium, phosphorus, iron, has excellent dietotherapy effect to health, mainly
It is because it contains the rare vegetable albumin of general plant and anthocyanidin.Albumin in dragon fruit is tool stiffness, colloid
Property material, heavy metal poisoning has functions that removing toxic substances, also have protective effect to coat of the stomach.Anthocyanidin in red heart dragon fruit has
The effect of anti-oxidant, Green Tea Extract, anti-aging, moreover it is possible to improve the prevention being denatured to brain cell, suppresses the effect of dementia.Together
When, the dragon fruit also vitamin containing skin whitening and abundant having lose weight, reduce blood glucose, ease constipation, the water for preventing colorectal cancer
Soluble dietary fiber.The fruit seed of dragon fruit, contains a large amount of unrighted acids and polyphenoils, it may have many health care work(
Effect.
People's daily life, be unable to do without food and beverage, and requirement of the people to its taste and nutrition is also gradually increased, city
Food and beverage on field, it is impossible to meet the daily demand of people, nutrition is high, raciness, and the novel tea-drinking of mouthfeel is got over
Favored to get over by consumer.With developing rapidly for domestic dairy products consumption demand, the sectionalization of milk product enterprise is increasingly
Substantially, the species of dairy products product is also increasingly various, and new product emerges in an endless stream.Wherein milk tea beverage is by the joyous of consumers in general
Meet and approve.And it is few with the milk tea beverage of dragon fruit deep processing in the market.
Rarely soda form in existing milk tea.Carbonic acid gas can stimulate circulation, while in air-bubble
Calcium, magnesium and the trace element contained can play a part of stimulating circulation, and help people to set up, block carbohydrate
With the absorption of fat.Carbonic acid gas can take away internal amount of heat when being discharged from body, thus summer when
Time drinks air-bubble and has good reducing temperature of heatstroke prevention effect.
The content of the invention
The goal of the invention of the present invention is：For above-mentioned problem, there is provided a kind of red heart dragon fruit carbonic acid konjaku milk
Tea and preparation method thereof, unique flavor, mouthfeel is aromatic, smooth refreshing, there is chewy texture, sour-sweet moderate, with strong fruit flavor and milk
Taste, is of high nutritive value, with it is clearing heat and detoxicating, promote the production of body fluid to quench thirst, beautifying face and moistering lotion, it is aid digestion, improve the healthcare function such as human immunity, system
Preparation Method is simple and easy to do.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of red heart dragon fruit carbonic acid konjak milk tea, is mainly made up of following raw material：20-30 parts of milk powder, condensed milk
50-60 parts, 20-25 parts of konjaku powder, 4-5 parts of calcium oxide, 80-100 parts of red heart dragon fruit, 50-60 parts of water chestnut, lemon 60-70
Part, 60-70 parts of orange, 80-100 parts of passion fruit, 5-6 parts of pseudo-ginseng, 2-3 parts of peppermint, 8-12 parts of honeysuckle, 8-12 parts of chrysanthemum, orange
20-30 parts of skin, 20-30 parts of lemon peel, 9-10 parts of black tea, 20-25 parts of cheese's powder, 50-60 parts of honey, 10-20 parts of white granulated sugar and
1-2 parts of composite color fixative.
Preferably, mainly it is made up of following raw material：25 parts of milk powder, 55 parts of condensed milk, 23 parts of konjaku powder, calcium oxide
4.5 parts, 90 parts of red heart dragon fruit, 55 parts of water chestnut, 65 parts of lemon, 65 parts of orange, 90 parts of passion fruit, 5.5 parts of pseudo-ginseng, peppermint 2.5
Part, 10 parts of honeysuckle, 10 parts of chrysanthemum, 25 parts of orange peel, 25 parts of lemon peel, 9.5 parts of black tea, 23 parts of cheese's powder, 55 parts of honey, white sand
Sugared 15 parts and 1.5 parts of composite color fixative.
Preferably, the composite color fixative includes 0.7-1.0 parts by weight 4- hexyl resorcins, 0.7-1.0 parts by weight sea
Mosanom, 1.0-1.2 parts by weight Distilled glycerin monostearate, 0.5-0.7 parts by weight beta-schardinger dextrin, 0.5-1.0 parts by weight resist
Bad hematic acid and 0.5-0.7 parts by weight of lemon acid.
Preferably, the composite color fixative include 0.85 parts by weight 4- hexyl resorcins, 0.85 parts by weight sodium alginate,
1.1 parts by weight Distilled glycerin monostearates, 0.6 parts by weight beta-schardinger dextrin, 0.7 parts by weight ascorbic acid and 0.6 parts by weight lemon
Lemon acid.
The preparation method of red heart dragon fruit carbonic acid konjak milk tea as described above, specifically includes following steps：
(1) konjaku powder is weighed, by 1:25-35 ratio is soaked, and after konjaku powder particulate water absorbent sinks, is write down
Scale, abandoning supernatant adds water to scale and carries out changing water, repetition changes water 3-4 times, soaks 2-3h, standby again；
(2) calcium oxide is poured into container, be dissolved in water is made into calcium oxide solution while stirring, and calcium oxide solution is mixed into
In soaked konjaku powder, it is placed in after being uniformly mixed in steamer, 25-35min is steamed under 110-130 DEG C of steam, substantially
It is put into after coagulation forming in boiling water and boils 15-25min, obtains konjak gel block, then konjak gel block is cut into 3mm × 3mm × 3mm
Particle, place into boiling water rinse, pull out and produce konjak gel particle, it is standby；
(3) black tea is fabricated into tea bag to be put into pot, adds suitable quantity of water, milk powder, condensed milk, cheese's powder, honey and white granulated sugar,
The constant temperature 15-20min at 60-65 DEG C is heated to after boiling, tea bag is taken out, obtains milk tea liquid, it is standby；
(4) fresh pseudo-ginseng, peppermint, honeysuckle and chrysanthemum removal of impurities are cleaned, after being soaked with physiological saline, floated with sterilized water
Wash, drain and shredded after surface moisture, add 6-8 times of water of pseudo-ginseng, peppermint, honeysuckle and chrysanthemum gross weight at 70-75 DEG C
10-15min is extracted, filter cleaner obtains plant leaching liquor immersion, standby；
(5) fresh lemon and orange are cleaned, peeling, stripping and slicing, Limon pulp and orange pulp are put into juice extractor in the lump
In squeeze the juice, lemon orange blended fruit juice is made；Lemon peel, orange peel are placed in cola and soak 10-12h, filters, is soaked
Liquid, it is standby；
(6) take fresh dragon fruit and water chestnut to remove the peel stripping and slicing after fully being washed with circulating water, dragon fruit pulp is put into water
Middle blanching 1-3min, is separately added into composite color fixative and carries out after color protection 25-35min, color protection with circulating water rinsing 4-5 times, water chestnut
Pulp presses 1 with water:15-20 ratio mashing, dragon fruit pulp presses 1 with water:1 ratio mashing, slurries are placed at 70-80 DEG C
Heating water bath 7-12min, carries out centrifugal filtration again after being filtered while hot with gauze, cooling, respectively be made flue fruit pulp juice and
Water chestnut juice, it is standby；
(7) maturation, no disease and pests harm, the passion fruit having no mechanical damage are chosen, is separated by the pericarp of passion fruit and with seed pulp,
Remove seed after being stirred in the warm water of 2-3 times of its weight is added with seed pulp, Passion Fruit Juice is filtrated to get, it is standby；
(8) by plant leaching liquor immersion obtained above, lemon orange blended fruit juice, soak, water chestnut juice, flue fruit pulp juice and
Passion Fruit Juice is well mixed, and is carried out high-pressure homogeneous 2-3 times, obtains mixing juice, standby；
(9) konjak gel particle, milk tea liquid are added in above-mentioned mixing juice, is slowly stirred uniformly, obtains seasoning liquid, filled
Sealed after dress, filling arbon dioxide, then the water dip sterilization 15-20min at 80-90 DEG C, produce the red heart dragon fruit carbonic acid evil spirit
Taro milk tea.
Preferably, the mass fraction of calcium oxide solution described in step (2) is 2.5-3.5%.
Preferably, the temperature of homogeneous described in step (8) is 60-70 DEG C, and pressure is 140-160MPa.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
The composition of raw materials of the red heart dragon fruit carbonic acid konjak milk tea of the present invention is the most scientific and reasonable, and soluble solid content is high,
Chromaticness is homogeneous, and mouthfeel is aromatic, smooth refreshing, has chewy texture, sour-sweet moderate, strong fruit flavor and milk fragrance are of high nutritive value, with clear
Thermal detoxification, promote the production of body fluid to quench thirst, beautifying face and moistering lotion, it is aid digestion, improve the healthcare function such as human immunity.Wherein, konjaku powder, which is rich in, evil spirit
The nutriments such as taro Glucomannan, proteins,vitamins,and minerals, konjaku glucomannan is a kind of excellent dietary fiber,
After coagulator calcium oxide coagulation forming, konjak gel particle is formed, there is chewy texture, nutritive value is improved, increases mouthfeel；Dragon fruit
It is fresh and sweet tasty, and it is tool stiffness, collagenous material, heavy metal to be rich in albumin in the mineral matters such as calcium, phosphorus, iron, dragon fruit
Poisoning has functions that removing toxic substances, also has anthocyanidin in protective effect, dragon fruit to have anti-oxidant, Green Tea Extract, anti-aging to coat of the stomach
Effect, moreover it is possible to improve to brain cell be denatured prevention, suppress dementia effect, meanwhile, dragon fruit also contains skin whitening
Vitamin and abundant there is fat-reducing, reduction blood glucose, ease constipation, the water-soluble dietary fiber for preventing colorectal cancer, the fruit of dragon fruit
Seed, containing a large amount of unrighted acids and polyphenoils, the problems such as reducing milk tea brown stain, oxidation and corruption improves nutrition
The aesthetic quality of value and milk tea, also with certain health care dietotherapy effect；Passion fruit is sweet, acid, mild-natured, the thoughts of returning home, large intestine channel,
Containing 17 kinds of amino acid, 165 kinds of abundant protein, fat, sugar, vitamin, calcium, phosphorus, iron, potassium, SOD enzymes and superfluorescent fiber etc. is right
Human body benefit materials, mouthfeel is unique, fruit flesh many juice, strong sweet and refreshing, sweet and sour taste, with clearing away the lungheat and moisturizing, promotes the production of body fluid to quench thirst, refreshes oneself
Restoring consciouness, relax bowel, kidney-tonifying health-care, toxin-expelling and face nourishing the effects such as, improve body immunity, add the fragrance of milk tea and nutrition into
Point, improve mouthfeel and health-care efficacy；Water chestnut taste sweet tea succulence, clear and melodious tasty, sweet U.S., with whet the appetite it is clearing heat and detoxicating, promoting production of body fluid and nourishing the lung,
Eliminate dyspepsia, strong stomach, it is antibacterial the effects such as, improve mouthfeel；Lemon and orange contain abundant vitamin, the acidic materials such as citric acid
Content is high, and effective flavor adjustment makes sweet mouthfeel moderate, moreover it is possible to aid digestion, increases aesthetic quality；Pseudo-ginseng is sweet, slight bitter, property
Temperature, return lung, the heart, liver, large intestine channel are made with nourishing liver tonifying lung and stomach invigorating the spleen, dissolving stasis and hemostasis, swelling and pain relieving, reduction cholesterol etc.
With；Peppermint is pungent, cool in nature, enters lung channel, Liver Channel, with the work(such as antisepsis and sterilization, diuresis, resolving sputum, stomach invigorating, aid digestion, dispelling wind and heat from the body
Effect；Honeysuckle is cold in nature, sweet, enters lung, the heart, stomach, treats wind, suppression intestinal absorption courage with clearing heat and detoxicating, anti-inflammatory, qi-restoratives and consolidates
The effects such as alcohol, fat-reducing, sterilization, strengthen immunity；Chrysanthemum bitter, sweet, cold nature, return lung, Liver Channel, with scattered wind heat-clearing, soothing the liver
Improving eyesight, it is clearing heat and detoxicating the effects such as；Chinese herbal medicine pseudo-ginseng, peppermint, the addition of honeysuckle and chrysanthemum, effectively increase the health care work(of milk tea
Effect, improves the immunity of human body；It is 4- hexyl resorcins, sodium alginate, Distilled glycerin monostearate, beta-schardinger dextrin, anti-bad
Hematic acid and citric acid belong to color stabilizer, are well mixed composition composite color fixative, interact, complement each other each other, have
Effect reduces the problems such as milk tea corruption, brown stain, oxidation, makes milk tea bright, keeps the original color and luster of raw material and taste, significantly
Improve milk tea sense organ value, increase food desire；It is filled with carbon dioxide to be dissolved in milk tea, makes to contain carbonic acid in milk tea,
Soda form is formed, is stimulated circulation, with antifatigue, carbohydrate and the work of absorption and the reducing temperature of heatstroke prevention of fat is blocked
With adding the health-care efficacy of milk tea.
Embodiment
Technical scheme will be clearly and completely described below, it is clear that described embodiment is only
A part of embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art
The every other embodiment obtained under the premise of creative work is not made, belongs to the scope of protection of the invention.
Embodiment 1
A kind of red heart dragon fruit carbonic acid konjak milk tea, is mainly made up of following raw material：20 parts of milk powder, condensed milk 50
Part, 20 parts of konjaku powder, 4 parts of calcium oxide, 80 parts of red heart dragon fruit, 50 parts of water chestnut, 60 parts of lemon, 60 parts of orange, passion fruit 80
Part, 5 parts of pseudo-ginseng, 2 parts of peppermint, 8 parts of honeysuckle, 8 parts of chrysanthemum, 20 parts of orange peel, 20 parts of lemon peel, 9 parts of black tea, 20 parts of cheese's powder,
1 part of 50 parts of honey, 10 parts of white granulated sugar and composite color fixative；
The composite color fixative includes 0.7 parts by weight 4- hexyl resorcins, 0.7 parts by weight sodium alginate, 1.0 parts by weight
Distilled glycerin monostearate, 0.5 parts by weight beta-schardinger dextrin, 0.5 parts by weight ascorbic acid and 0.5 parts by weight of lemon acid.
The expectation of said ratio is prepared into red heart dragon fruit carbonic acid konjak milk tea using following methods, specifically included following
Step：
(1) konjaku powder is weighed, by 1:25 ratio is soaked, and after konjaku powder particulate water absorbent sinks, writes down quarter
Degree, abandoning supernatant adds water to scale and carries out changing water, repetition changes water 3 times, soaks 2h, standby again；
(2) calcium oxide is poured into container, be dissolved in water while stirring, be made into the calcium oxide that mass fraction is 2.5% molten
Liquid, calcium oxide solution is mixed into soaked konjaku powder, is placed in after being uniformly mixed in steamer, under 110 DEG C of steam
Steam to be put into boiling water after 25min, basic coagulation forming and boil 15min, obtain konjak gel block, then konjak gel block is cut into 3mm
× 3mm × 3mm particle, places into boiling water and rinses, pull out and produce konjak gel particle, standby；
(3) black tea is fabricated into tea bag to be put into pot, adds suitable quantity of water, milk powder, condensed milk, cheese's powder, honey and white granulated sugar,
The constant temperature 15min at 60 DEG C is heated to after boiling, tea bag is taken out, obtains milk tea liquid, it is standby；
(4) fresh pseudo-ginseng, peppermint, honeysuckle and chrysanthemum removal of impurities are cleaned, after being soaked with physiological saline, floated with sterilized water
Wash, drain and shredded after surface moisture, 6 times of water for adding pseudo-ginseng, peppermint, honeysuckle and chrysanthemum gross weight is extracted at 70 DEG C
10min, filter cleaner obtains plant leaching liquor immersion, standby；
(5) fresh lemon and orange are cleaned, peeling, stripping and slicing, Limon pulp and orange pulp are put into juice extractor in the lump
In squeeze the juice, lemon orange blended fruit juice is made；Lemon peel, orange peel are placed in cola and soak 10-h, filters, obtains soak,
It is standby；
(6) take fresh dragon fruit and water chestnut to remove the peel stripping and slicing after fully being washed with circulating water, dragon fruit pulp is put into water
Middle blanching 1min, is separately added into composite color fixative and carries out after color protection 25min, color protection with circulating water rinsing 4 times, water chestnut pulp and water
By 1:15 ratio mashing, dragon fruit pulp presses 1 with water:Slurries are placed in heating water bath 7min at 70 DEG C by 1 ratio mashing,
Centrifugal filtration is carried out after being filtered while hot with gauze again, is cooled down, flue fruit pulp juice and water chestnut juice are made respectively, it is standby；
(7) maturation, no disease and pests harm, the passion fruit having no mechanical damage are chosen, is separated by the pericarp of passion fruit and with seed pulp,
Remove seed after being stirred in the warm water of 2 times of its weight is added with seed pulp, Passion Fruit Juice is filtrated to get, it is standby；
(8) by plant leaching liquor immersion obtained above, lemon orange blended fruit juice, soak, water chestnut juice, flue fruit pulp juice and
Passion Fruit Juice is well mixed, and 2 sub-high pressure homogeneous are carried out under 60 DEG C, 140MPa, obtains mixing juice, standby；
(9) konjak gel particle, milk tea liquid are added in above-mentioned mixing juice, is slowly stirred uniformly, obtains seasoning liquid, filled
Sealed after dress, filling arbon dioxide, then the water dip sterilization 15min at 80 DEG C, produce the red heart dragon fruit carbonic acid konjak milk tea.
Embodiment 2
A kind of red heart dragon fruit carbonic acid konjak milk tea, is mainly made up of following raw material：25 parts of milk powder, condensed milk 55
Part, 23 parts of konjaku powder, 4.5 parts of calcium oxide, 90 parts of red heart dragon fruit, 55 parts of water chestnut, 65 parts of lemon, 65 parts of orange, passion fruit
90 parts, 5.5 parts of pseudo-ginseng, 2.5 parts of peppermint, 10 parts of honeysuckle, 10 parts of chrysanthemum, 25 parts of orange peel, 25 parts of lemon peel, 9.5 parts of black tea, sesame
1.5 parts of 23 parts of scholar's powder, 55 parts of honey, 15 parts of white granulated sugar and composite color fixative；
The composite color fixative includes 0.85 parts by weight 4- hexyl resorcins, 0.85 parts by weight sodium alginate, 1.1 weight
Part Distilled glycerin monostearate, 0.6 parts by weight beta-schardinger dextrin, 0.7 parts by weight ascorbic acid and 0.6 parts by weight of lemon acid.
The expectation of said ratio is prepared into red heart dragon fruit carbonic acid konjak milk tea using following methods, specifically included following
Step：
(1) konjaku powder is weighed, by 1:30 ratio is soaked, and after konjaku powder particulate water absorbent sinks, writes down quarter
Degree, abandoning supernatant adds water to scale and carries out changing water, repetition changes water 4 times, soaks 2.5h, standby again；
(2) calcium oxide is poured into container, be dissolved in water while stirring, be made into the calcium oxide that mass fraction is 3.0% molten
Liquid, calcium oxide solution is mixed into soaked konjaku powder, is placed in after being uniformly mixed in steamer, under 120 DEG C of steam
Steam to be put into boiling water after 30min, basic coagulation forming and boil 20min, obtain konjak gel block, then konjak gel block is cut into 3mm
× 3mm × 3mm particle, places into boiling water and rinses, pull out and produce konjak gel particle, standby；
(3) black tea is fabricated into tea bag to be put into pot, adds suitable quantity of water, milk powder, condensed milk, cheese's powder, honey and white granulated sugar,
The constant temperature 17min at 63 DEG C is heated to after boiling, tea bag is taken out, obtains milk tea liquid, it is standby；
(4) fresh pseudo-ginseng, peppermint, honeysuckle and chrysanthemum removal of impurities are cleaned, after being soaked with physiological saline, floated with sterilized water
Wash, drain and shredded after surface moisture, 7 times of water for adding pseudo-ginseng, peppermint, honeysuckle and chrysanthemum gross weight is extracted at 73 DEG C
13min, filter cleaner obtains plant leaching liquor immersion, standby；
(5) fresh lemon and orange are cleaned, peeling, stripping and slicing, Limon pulp and orange pulp are put into juice extractor in the lump
In squeeze the juice, lemon orange blended fruit juice is made；Lemon peel, orange peel are placed in cola and soak 11h, filters, obtains soak, it is standby
With；
(6) take fresh dragon fruit and water chestnut to remove the peel stripping and slicing after fully being washed with circulating water, dragon fruit pulp is put into water
Middle blanching 2min, is separately added into composite color fixative and carries out after color protection 30min, color protection with circulating water rinsing 5 times, water chestnut pulp and water
By 1:17 ratio mashing, dragon fruit pulp presses 1 with water:Slurries are placed in heating water bath 9min at 75 DEG C by 1 ratio mashing,
Centrifugal filtration is carried out after being filtered while hot with gauze again, is cooled down, flue fruit pulp juice and water chestnut juice are made respectively, it is standby；
(7) maturation, no disease and pests harm, the passion fruit having no mechanical damage are chosen, is separated by the pericarp of passion fruit and with seed pulp,
Remove seed after being stirred in the warm water of 2.5 times of its weight is added with seed pulp, Passion Fruit Juice is filtrated to get, it is standby；
(8) by plant leaching liquor immersion obtained above, lemon orange blended fruit juice, soak, water chestnut juice, flue fruit pulp juice and
Passion Fruit Juice is well mixed, and 3 sub-high pressure homogeneous are carried out in 65 DEG C, 150MPa, obtains mixing juice, standby；
(9) konjak gel particle, milk tea liquid are added in above-mentioned mixing juice, is slowly stirred uniformly, obtains seasoning liquid, filled
Sealed after dress, filling arbon dioxide, then the water dip sterilization 17min at 85 DEG C, produce the red heart dragon fruit carbonic acid konjak milk tea.
Embodiment 3
A kind of red heart dragon fruit carbonic acid konjak milk tea, is mainly made up of following raw material：30 parts of milk powder, condensed milk 60
Part, 25 parts of konjaku powder, 5 parts of calcium oxide, 100 parts of red heart dragon fruit, 60 parts of water chestnut, 70 parts of lemon, 70 parts of orange, passion fruit
100 parts, 6 parts of pseudo-ginseng, 3 parts of peppermint, 12 parts of honeysuckle, 12 parts of chrysanthemum, 30 parts of orange peel, 30 parts of lemon peel, 10 parts of black tea, cheese's powder
2 parts of 25 parts, 60 parts of honey, 20 parts of white granulated sugar and composite color fixative；
The composite color fixative includes 1.0 parts by weight 4- hexyl resorcins, 1.0 parts by weight sodium alginates, 1.2 parts by weight
Distilled glycerin monostearate, 0.7 parts by weight beta-schardinger dextrin, 1.0 parts by weight ascorbic acid and 0.7 parts by weight of lemon acid.
The expectation of said ratio is prepared into red heart dragon fruit carbonic acid konjak milk tea using following methods, specifically included following
Step：
(1) konjaku powder is weighed, by 1:35 ratio is soaked, and after konjaku powder particulate water absorbent sinks, writes down quarter
Degree, abandoning supernatant adds water to scale and carries out changing water, repetition changes water 4 times, soaks 3h, standby again；
(2) calcium oxide is poured into container, be dissolved in water while stirring, be made into the calcium oxide that mass fraction is 3.5% molten
Liquid, calcium oxide solution is mixed into soaked konjaku powder, is placed in after being uniformly mixed in steamer, under 130 DEG C of steam
Steam to be put into boiling water after 35min, basic coagulation forming and boil 25min, obtain konjak gel block, then konjak gel block is cut into 3mm
× 3mm × 3mm particle, places into boiling water and rinses, pull out and produce konjak gel particle, standby；
(3) black tea is fabricated into tea bag to be put into pot, adds suitable quantity of water, milk powder, condensed milk, cheese's powder, honey and white granulated sugar,
The constant temperature 20min at 65 DEG C is heated to after boiling, tea bag is taken out, obtains milk tea liquid, it is standby；
(4) fresh pseudo-ginseng, peppermint, honeysuckle and chrysanthemum removal of impurities are cleaned, after being soaked with physiological saline, floated with sterilized water
Wash, drain and shredded after surface moisture, 8 times of water for adding pseudo-ginseng, peppermint, honeysuckle and chrysanthemum gross weight is extracted at 75 DEG C
15min, filter cleaner obtains plant leaching liquor immersion, standby；
(5) fresh lemon and orange are cleaned, peeling, stripping and slicing, Limon pulp and orange pulp are put into juice extractor in the lump
In squeeze the juice, lemon orange blended fruit juice is made；Lemon peel, orange peel are placed in cola and soak 12h, filters, obtains soak, it is standby
With；
(6) take fresh dragon fruit and water chestnut to remove the peel stripping and slicing after fully being washed with circulating water, dragon fruit pulp is put into water
Middle blanching 3min, is separately added into composite color fixative and carries out after color protection 35min, color protection with circulating water rinsing 5 times, water chestnut pulp and water
By 1:20 ratio mashing, dragon fruit pulp presses 1 with water:Slurries are placed in heating water bath 12min at 80 DEG C by 1 ratio mashing,
Centrifugal filtration is carried out after being filtered while hot with gauze again, is cooled down, flue fruit pulp juice and water chestnut juice are made respectively, it is standby；
(7) maturation, no disease and pests harm, the passion fruit having no mechanical damage are chosen, is separated by the pericarp of passion fruit and with seed pulp,
Remove seed after being stirred in the warm water of 3 times of its weight is added with seed pulp, Passion Fruit Juice is filtrated to get, it is standby；
(8) by plant leaching liquor immersion obtained above, lemon orange blended fruit juice, soak, water chestnut juice, flue fruit pulp juice and
Passion Fruit Juice is well mixed, and 3 sub-high pressure homogeneous are carried out in 70 DEG C, 160MPa, obtains mixing juice, standby；
(9) konjak gel particle, milk tea liquid are added in above-mentioned mixing juice, is slowly stirred uniformly, obtains seasoning liquid, filled
Sealed after dress, filling arbon dioxide, then the water dip sterilization 20min at 90 DEG C, produce the red heart dragon fruit carbonic acid konjak milk tea.
The application carries out following contrast experiment, and carried out red heart dragon fruit carbonic acid konjak milk tea soluble solid content and
Subjective appreciation is tested, as a result such as table 1：
Comparative example 1：The raw material of red heart dragon fruit carbonic acid konjak milk tea is red heart dragon fruit, konjaku powder, calcium oxide, milk
Powder, condensed milk, black tea and white granulated sugar, other are identical with the embodiment of the present invention 1.
Comparative example 2：The raw material of red heart dragon fruit carbonic acid konjak milk tea is red heart dragon fruit, konjaku powder, calcium oxide, milk
Powder, condensed milk, black tea, cheese's powder, honey and white granulated sugar, ascorbic acid and citric acid, other are identical with the embodiment of the present invention 1.
Comparative example 3：The raw material of red heart dragon fruit carbonic acid konjak milk tea is red heart dragon fruit, konjaku powder, calcium oxide, water chestnut
Shepherd's purse, lemon, orange, orange peel, lemon peel, milk powder, condensed milk, black tea, cheese's powder, honey, white granulated sugar, sodium alginate and β-ring paste
Essence, other are identical with the embodiment of the present invention 1.
Comparative example 4：The raw material of red heart dragon fruit carbonic acid konjak milk tea is red heart dragon fruit, konjaku powder, calcium oxide, hundred perfume
Really, pseudo-ginseng, peppermint, honeysuckle, chrysanthemum, milk powder, condensed milk, black tea, cheese's powder, honey, 4- hexyl resorcins and distillation are single hard
Glycerol, other are identical with the embodiment of the present invention 1.
As known from Table 1, the soluble solid content and sense organ of red heart dragon fruit carbonic acid konjak milk tea made from comparative example 1-4 are commented
Dingyuan is much worse than the embodiment of the present invention 1, but for relative contrast's example 1-5, the soluble solid content of comparative example 3 and comparative example 4
And subjective appreciation is than other good, soluble solid content highests of comparative example 4.Red heart dragon fruit carbonic acid made from embodiment 1-3
The soluble solid content and subjective appreciation of konjak milk tea are improved with the increase of raw material dosage.In summary, it is of the invention red
The composition of raw materials of heart dragon fruit carbonic acid konjak milk tea is the most scientific and reasonable, and soluble solid content is high, and chromaticness is homogeneous, mouthfeel is aromatic,
It is smooth refreshing, have chewy texture, sour-sweet moderate, strong fruit flavor and milk fragrance are of high nutritive value, with it is clearing heat and detoxicating, promote the production of body fluid to quench thirst, it is beautiful
Hold the healthcare function such as beauty treatment, aid digestion, raising human immunity.
The soluble solid content and subjective appreciation of the red heart dragon fruit carbonic acid konjak milk tea of table 1
| Type | Soluble solid content/% | Subjective appreciation |
| Comparative example 1 | 15 | Color and luster is dim, muddy, and fruit flavor and milk are lightly seasoned, and mouthfeel is not good |
| Comparative example 2 | 19 | Color and luster is light, there is that fruit flavor and milk are lightly seasoned, and mouthfeel is not good |
| Comparative example 3 | 35 | Color and luster is light, and fruit flavor and milk fragrance are denseer, sweet mouthfeel |
| Comparative example 4 | 25 | Color and luster is light, and fruit flavor and milk fragrance are slightly dense, and mouthfeel is pure and fresh fragrant and sweet |
| Embodiment 1 | 40 | Chromaticness is homogeneous, and mouthfeel is aromatic, smooth refreshing, has chewy texture, sour-sweet moderate, strong fruit flavor and milk fragrance |
| Embodiment 2 | 45 | Chromaticness is homogeneous, and mouthfeel is aromatic, smooth refreshing, has chewy texture, sour-sweet moderate, strong fruit flavor and milk fragrance |
| Embodiment 3 | 50 | Chromaticness is homogeneous, and mouthfeel is aromatic, smooth refreshing, has chewy texture, sour-sweet moderate, strong fruit flavor and milk fragrance |
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
The equal change or modification change completed under bright patent claim, the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (7)
1. a kind of red heart dragon fruit carbonic acid konjak milk tea, it is characterised in that be mainly made up of following raw material：Milk powder 20-
30 parts, 50-60 parts of condensed milk, 20-25 parts of konjaku powder, 4-5 parts of calcium oxide, 80-100 parts of red heart dragon fruit, 50-60 parts of water chestnut,
60-70 parts of lemon, 60-70 parts of orange, 80-100 parts of passion fruit, 5-6 parts of pseudo-ginseng, 2-3 parts of peppermint, 8-12 parts of honeysuckle, chrysanthemum
8-12 parts, 20-30 parts of orange peel, 20-30 parts of lemon peel, 9-10 parts of black tea, 20-25 parts of cheese's powder, 50-60 parts of honey, white granulated sugar
10-20 parts and 1-2 parts of composite color fixative.
2. red heart dragon fruit carbonic acid konjak milk tea according to claim 1, it is characterised in that main former by following parts by weight
Material is made：25 parts of milk powder, 55 parts of condensed milk, 23 parts of konjaku powder, 4.5 parts of calcium oxide, 90 parts of red heart dragon fruit, 55 parts of water chestnut, lemon
65 parts of lemon, 65 parts of orange, 90 parts of passion fruit, 5.5 parts of pseudo-ginseng, 2.5 parts of peppermint, 10 parts of honeysuckle, 10 parts of chrysanthemum, 25 parts of orange peel,
1.5 parts of 25 parts of lemon peel, 9.5 parts of black tea, 23 parts of cheese's powder, 55 parts of honey, 15 parts of white granulated sugar and composite color fixative.
3. red heart dragon fruit carbonic acid konjak milk tea according to claim 1 or 2, it is characterised in that：The composite color fixative
It is single stearic including 0.7-1.0 parts by weight 4- hexyl resorcins, 0.7-1.0 parts by weight sodium alginate, the distillation of 1.0-1.2 parts by weight
Acid glyceride, 0.5-0.7 parts by weight beta-schardinger dextrin, 0.5-1.0 parts by weight ascorbic acid and 0.5-0.7 parts by weight of lemon acid.
4. red heart dragon fruit carbonic acid konjak milk tea according to claim 3, it is characterised in that：The composite color fixative includes
0.85 parts by weight 4- hexyl resorcins, 0.85 parts by weight sodium alginate, 1.1 parts by weight Distilled glycerin monostearates, 0.6 weight
Measure part beta-schardinger dextrin, 0.7 parts by weight ascorbic acid and 0.6 parts by weight of lemon acid.
5. the preparation method of the red heart dragon fruit carbonic acid konjak milk tea according to any one of claim 1-4, its feature exists
In specifically including following steps：
(1) konjaku powder is weighed, by 1:25-35 ratio is soaked, and after konjaku powder particulate water absorbent sinks, writes down quarter
Degree, abandoning supernatant adds water to scale and carries out changing water, repetition changes water 3-4 times, soaks 2-3h, standby again；
(2) calcium oxide is poured into container, be dissolved in water is made into calcium oxide solution while stirring, calcium oxide solution is mixed into immersion
In good konjaku powder, it is placed in after being uniformly mixed in steamer, 25-35min is steamed under 110-130 DEG C of steam, basic solidification
It is put into after shaping in boiling water and boils 15-25min, obtain konjak gel block, then konjak gel block is cut into 3mm × 3mm × 3mm
Grain, places into boiling water and rinses, pull out and produce konjak gel particle, standby；
(3) black tea is fabricated into tea bag to be put into pot, adds suitable quantity of water, milk powder, condensed milk, cheese's powder, honey and white granulated sugar, heating
To seethe with excitement after at 60-65 DEG C constant temperature 15-20min, take out tea bag, obtain milk tea liquid, it is standby；
(4) fresh pseudo-ginseng, peppermint, honeysuckle and chrysanthemum removal of impurities are cleaned, after being soaked with physiological saline, with rinsed with sterile water,
Drain and shredded after surface moisture, 6-8 times of water for adding pseudo-ginseng, peppermint, honeysuckle and chrysanthemum gross weight is extracted at 70-75 DEG C
10-15min, filter cleaner obtains plant leaching liquor immersion, standby；
(5) fresh lemon and orange are cleaned, peeling, stripping and slicing, Limon pulp and orange pulp are put into juice extractor and squeezed in the lump
Juice, is made lemon orange blended fruit juice；Lemon peel, orange peel are placed in cola and soak 10-12h, filters, obtains soak, it is standby
With；
(6) take fresh dragon fruit and water chestnut to remove the peel stripping and slicing after fully being washed with circulating water, dragon fruit pulp is put into water hot
1-3min is scalded, composite color fixative is separately added into and carries out after color protection 25-35min, color protection with circulating water rinsing 4-5 times, water chestnut pulp
1 is pressed with water:15-20 ratio mashing, dragon fruit pulp presses 1 with water:Slurries are placed in water-bath at 70-80 DEG C by 1 ratio mashing
7-12min is heated, centrifugal filtration is carried out after being filtered while hot with gauze again, cooled down, flue fruit pulp juice and water chestnut are made respectively
Juice, it is standby；
(7) maturation, no disease and pests harm, the passion fruit having no mechanical damage are chosen, is separated by the pericarp of passion fruit and with seed pulp, band seed
Pulp is added stirred in the warm water of 2-3 times of its weight after remove seed, be filtrated to get Passion Fruit Juice, it is standby；
(8) it is plant leaching liquor immersion obtained above, lemon orange blended fruit juice, soak, water chestnut juice, flue fruit pulp juice and hundred are fragrant
Fruit juice is well mixed, and is carried out high-pressure homogeneous 2-3 times, obtains mixing juice, standby；
(9) konjak gel particle, milk tea liquid are added in above-mentioned mixing juice, is slowly stirred uniformly, obtains seasoning liquid, it is filling,
Sealed after filling arbon dioxide, then the water dip sterilization 15-20min at 80-90 DEG C, produce the red heart dragon fruit carbonic acid konjaku milk
Tea.
6. the preparation method of red heart dragon fruit carbonic acid konjak milk tea according to claim 5, it is characterised in that：Step (2)
Described in calcium oxide solution mass fraction be 2.5-3.5%.
7. the preparation method of red heart dragon fruit carbonic acid konjak milk tea according to claim 5, it is characterised in that：Step (8)
Described in homogeneous temperature be 60-70 DEG C, pressure is 140-160MPa.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1138418A (en) * | 1995-06-20 | 1996-12-25 | 张珩 | Mushroom tea with milk beverage and its prepn. tech. |
| CN104188002A (en) * | 2014-08-29 | 2014-12-10 | 吴金霞 | Rosa laevigata and konjak composite juice and preparation method thereof |
| CN104855621A (en) * | 2015-05-21 | 2015-08-26 | 安徽一杯茶电子商务有限公司 | Peach blossom tea with condensed milk and honey |
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2017
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1138418A (en) * | 1995-06-20 | 1996-12-25 | 张珩 | Mushroom tea with milk beverage and its prepn. tech. |
| CN104188002A (en) * | 2014-08-29 | 2014-12-10 | 吴金霞 | Rosa laevigata and konjak composite juice and preparation method thereof |
| CN104855621A (en) * | 2015-05-21 | 2015-08-26 | 安徽一杯茶电子商务有限公司 | Peach blossom tea with condensed milk and honey |
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Application publication date: 20171107 Assignee: Baise magnificent tea oil Technology Co.,Ltd. Assignor: BAISE University Contract record no.: X2023980046562 Denomination of invention: A red heart dragon fruit carbonated konjac milk tea and its preparation method Granted publication date: 20200605 License type: Common License Record date: 20231108 |